Executive Chef

Your kitchen, your standards, your name on every plate.

This high-volume, full-service restaurant needs an Executive Chef who thrives when the tickets keep coming and the dining room stays full. You will run the entire back of house, shape the menu, and develop a kitchen team that delivers consistency night after night. The pay is $130,000 to $140,000 per year, with bonus potential on top.

• Base salary of $130,000 to $140,000 per year
• Bonus potential rewarding strong kitchen performance
• Medical, Dental, and Vision coverage
• 401(k) and Paid Time Off to support your life outside work
• Real ownership of the culinary program and room to grow

• →Lead every shift across a fast, high-volume kitchen line
• →Build and refine menus with quality and consistency in mind
• →Hire, train, and coach cooks and kitchen leaders
• →Manage food costs, ordering, inventory, and labor budgets
• →Uphold food safety, sanitation, and cleanliness standards

• Proven Executive Chef or Chef de Cuisine experience in high-volume dining
• Strong command of full-service kitchen operations and line execution
• Track record of controlling food cost and labor
• Leadership style that builds loyal, motivated kitchen teams
• Flexibility for nights, weekends, and holidays

If you are ready to put your stamp on a kitchen that never slows down, we would love to hear from you.